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I love making gingerbread at Christmas. You can make this in a 9 x 13 pan and bring it to the office. Amaze your boss and co-workers! Whipped cream is a great finishing touch, or if you want to be fancy, serve it with brandy sauce. Tis' the season!
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An autumn recipe if there ever was one, this gingerbread is heavenly when served warm, with or without whipped cream or vanilla ice cream. You don't need an electric mixer for this easy recipe -- just a big spoon and a willingness to stir.
- 1 cup melted butter (2 sticks)
- 1 cup firmly packed brown sugar
- 1/2 cup molasses
- 2 large eggs, lightly beaten
- 1 cup applesauce
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish, or use baking spray with flour.
- Combine the melted butter, brown sugar and molasses in a medium mixing bowl. Add the eggs, stir in the applesauce and beat well.
- Sift the flour, baking soda, ginger and cinnamon into the batter. Stir well, scraping sides of bowl and mixing thoroughly.
- Pour into the prepared baking dish, and bake for 35 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool for 10 minutes before cutting.
- Makes about 12 servings.
Here's a tip for working with molasses: Measure the molasses in the same, unrinsed cup you used to measure the butter. The molasses will slide out of the cup without leaving a drop behind. Of course, this works with honey, too. Serve with whipped cream, vanilla ice cream or Brandy Sauce.
The serving dishes in our photograph are Fiesta dinnerware.
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